Pete Wells Visits Sessanta:NYT Review

“The struncatura spaghetti, with its intense multigrain flavor and rough surfaces that catch the sauce of anchovies in a fermented-fish paste called neonata, could have come straight out of a Calabrian kitchen. Was the sandwich of caciocavallo and thin slices of tender beef tongue a less gnarly version of Sicily’s spleen sandwich, or its own thing? Either way, it was a meaty thrill, like the roll-ups of scallions and lamb belly run through with a skewer and crisped on a griddle.” – Pete Wells, New York Times